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- Title
Cassava Cooking Time.
- Authors
Miranda, Lilian Azevedo; del Pino Beleia, Adelaide; Fonseca Jr., Nelson
- Abstract
Cassava roots are used at home mainly cooked, or fried after cooked. It is therefore important to have a trustful and simple way to estimate the cooking time. We built an instrument, based on Matheson's to measure peas cooking time. It consists of two aluminum supports and 15 stalks (90g) each with a needle on its end. We worked with six different cultivars, cultivated for two consecutive years. The roots were harvested from 8 to 20 months after planting. We analyzed 3 plants for each cultivar using the median part of each root with a 80 g weight. They were cooked with de-ionized water. Cooking time was settled when 8 needles entered completely the root. The coefficient of variation ranged 2 to 7 %, and cooking time varied from 19 to 35 min. It was possible to statistically distinguish the different cultivars with different ages. Our instrument may help cassava breeding for home uses.
- Subjects
CASSAVA as food; FRIED food; KITCHEN utensils; PLANT breeding; AGRICULTURE; PLANT hybridization; COOKING
- Publication
Gene Conserve, 2008, Vol 7, Issue 29, p2
- ISSN
1808-1878
- Publication type
Article